This beef and barley casserole is heart and healthy, perfect for the colder months!
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Yields:
4
Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
410
Ingredients
1Tbsp.
olive oil
400g
(14oz) braising steak, cut into 2.5cm (1in) pieces
1
onion, roughly chopped
2
medium carrots, roughly chopped
2
celery sticks, roughly chopped
250g
(9oz) chestnut mushrooms, roughly chopped
1l
(1 ¾ pint) beef stock
1Tbsp.
mixed dried herbs
100g
(3 ½oz) pearl barley
75g
(3oz) Savoy cabbage or kale, shredded
Directions
Step 1
Heat oil in a large casserole (that has a lid) over medium-high heat and thoroughly brown beef. Lift beef into a bowl and set aside.
Step 2
Lower heat slightly under casserole and add onion, carrots, celery and mushrooms. Fry for 5min until beginning to soften – add a splash of water, if needed.
Step 3
Return beef to pan, with stock, herbs and some seasoning. Bring to boil, cover and simmer for 45min.
Step 4
Stir in pearl barley, cover and simmer for 40min until beef and barley are tender, adding cabbage/kale for final 5min of cooking. Check seasoning and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
